LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE
This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.
Provided by Kozmic Blues
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring salted pasta water to a boil in a large stock pot over high heat.
- For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
- Or finely chop the tomatoes by hand if no food processor is available.
- Heat olive oil in a large skillet over medium heat.
- Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
- Cook until garlic is lightly browned, about 3 minutes.
- Next, carefully add the finely chopped tomatoes.
- Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
- (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
- Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
- Stir in the fresh basil.
- Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
- If your choose, remove the garlic cloves from the sauce.
- Drain pasta and mix in a serving bowl with 3/4 of the sauce.
- Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
- Please sauce your pasta of choice to taste, and enjoy the leftovers!
- Pasta may be topped with grated cheese and chopped parsley before serving.
- Enjoy!
LOBSTER RAVIOLI
Make and share this Lobster Ravioli recipe from Food.com.
Provided by Danny Beason
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute shrimp lightly till done, add alfredo sauce, garlic and salt& pepper.
- Let come to a boil, add cheese, cook for a few minutes over medium high heat till cheese is melted.
- Stir in tomatoes and ravioli till heated through.
- Add fresh spinach leaves, stir and serve.
Nutrition Facts : Calories 152.4, Fat 11.4, SaturatedFat 3.5, Cholesterol 55.4, Sodium 275.1, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 10.6
LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP
Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.
Provided by ugamuddy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
- To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
- Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
- Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
- Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
- Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g
LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE
I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!
Provided by Diana Adcock
Categories Lobster
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
- Clean the mushrooms and dice and saute in butter in a large sauce pan.
- Add the shallot and mix in the creme fraiche and quickly bring to a boil.
- Season to taste with salt and pepper.
- Add the chives and lobster meat.
- gently blend.
- Simmer for about 5 minutes.
- Remove from heat and cool to room temperature.
- Vanilla Butter Sauce----------------.
- Melt the butter in a small saucepan.
- Add the shallots and simmer until soft.
- Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
- Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
- Continue to add the butter this way-on the heat, off the heat.
- Season to taste with salt and pepper and remove from the heat.
- Scrape the vanilla bean and whisk it into the sauce.
- Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
- Putting it together--------------------.
- Roll out your pasta dough by machine or hand and lay flat.
- It should be about 5 inches across.
- Place about 1/2 T of lobster mixture, 4 to a row.
- Repeat and top with a fresh sheet of dough.
- Press down with hands and cut into squares.
- Crimp with a fork.
- Repeat.
- You can use won ton wrappers if you prefer.
- Put ravioli into a boiling pot of salted water-they cook very fast.
- When they float to the surface they are done.
- Remove, drain and place in a serving dish, topped with the sauce.
- By the way, I double the sauce!
LIGHT TOMATO SAUCE
Categories Sauce Blender Herb Tomato Low Fat Quick & Easy Low Cal Low/No Sugar Bon Appétit
Yield Makes About 3 1/2 Cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender. Blend until smooth. Transfer to heavy medium saucepan. Simmer over medium-low heat until flavors are blended and sauce is very slightly thickened, approximately 5 minutes.
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